Squirrel Gui Fish is a famous traditional dish in Suzhou, which is sweet and sour in flavor, what is the allusion of this dish? Next, please enjoy the content of the squirrel gui fish I brought to you, like friends will be collected.

Squirrel guppy allusion source

? Squirrel Gui Fish? is a masterpiece of Gusu cuisine, which has long been famous at home and abroad. This dish has color and aroma, flavor and shape, and what is more interesting is the sound. When the deep-fried fish is like? Squirrel? When the osmanthus fish on the table, then poured with steaming hot marinade, this? Squirrel? will squeak? The squirrels squeaked and squealed. The squirrels are not the only ones who have been in the market for a long time.

It is said that as early as when Emperor Qianlong traveled to the south of the Yangtze River, Suzhou had a? Squirrel carp? The first time I saw it, I was able to get a taste of it. Later it developed into? Squirrel gui fish? The Qing Dynasty "Tiao Dingji" has about? Squirrel fish? The record: "Take seasonal fish, remove the bones from the belly. Take seasonal fish, belly de-boned, drag the egg yolk, fried yellow, for squirrel style. Oil, soy sauce burning? Seasonal fish, should be crucian carp.

This record indirectly proves that Suzhou during the Qianlong period? Squirrel carp? s legend is possible. Because many of the dishes in the "Tuning Ding set" are the Qing dynasty Qian and Jia. Secondly, it can show that today's? Squirrel carp? It is in the? Squirrel fish? based on the development of the squirrel fish. The difference is that the ancient Squirrel fish was hung with egg yolk paste, while today's? Squirrelfish? is patted dry starch.

Ancient? Squirrelfish? It is fried and then added? The ancient Chinese culture is to add oil and soy sauce after frying, and then burn it. It was made by adding oil and soy sauce after frying, but today, the prepared marinade is poured on directly after frying. In addition, today's? Squirrel Fish is more realistic in shape, and its flavor is sweet and sour, all of which were the characteristics of the ancient squirrelfish. Squirrelfish It is difficult to compare with the ancient squirrel fish.

The first approach to the squirrel guppy Preparation

1 fresh Mandarin fish (weighing about 750 grams), 30 grams of cooked shrimp, cooked bamboo shoots, 20 grams of diced mushrooms, 15 green peas, 25 grams of wine, 11 grams of salt, white section of the green onion, 200 grams of sugar, 100 grams of white vinegar, ketchup, fresh broth, 2.5 grams of minced garlic, 60 grams of dry starch, wet starch 35 grams, 15 grams of sesame oil, 15 grams of cooked lard. grams, 1500 grams of cooked lard (about 200 grams).

production steps

1, the Mandarin fish scales and gills, dissect the abdomen to remove internal organs, wash. Qi pectoral fins cut diagonally down the head of the fish, from the head of the chin down the length of the split, with the surface of the knife gently patted flat, and along the spine on both sides of the flat slice to the tail (fish tail do not break), chopping off the spine, sliced to remove the thoracic spines. Then in the fish first straight carving (knife distance of about 1 cm), after the diagonal section (knife distance of 3 cm), deep to the fish skin (do not break the skin), into a diamond-shaped knife pattern. Then use 15 grams of wine, 1 gram of refined salt in a bowl and mix well, wipe the fish head and fish meat, and then rolled on the dry starch, hand pick up the fish tail shake off the remaining powder.

2, tomato sauce into a bowl, add fresh soup, sugar, vinegar, wine 10 grams, 10 grams of salt, wet starch, stir into sauce.

3, frying pan on high heat, under the lard burned to 80% hot, the two pieces of fish meat rolled up, cocked the tail into a squirrel shape, and then one hand picked up the neck of the fish, one hand with chopsticks to hold the other side, into the frying pan slightly fried shape, and then the whole body into the frying to light yellow, and then put into the oil temperature rises to eighty percent of the heat into the repeat frying to a golden brown, fish out of the plate, loaded with the head of the fish spelled out in the shape of a squirrel. A little oil left in the pot, the next shallot stir-fried incense out, and then add garlic, bamboo shoots, mushrooms, peas, fried, pour into the sauce, strong fire burn thick, add 75 grams of cooked lard and cooked shrimp stir-fried, dripping sesame oil, pouring in the pot on the fish that is completed.

The second practice of squirrel guppy Preparation

200 grams of guppy, 2 grams of cooking wine, 10 grams of pine nuts, a little pepper, 10 grams of tomato sauce, 500 grams of vegetable oil, 40 grams of wet starch (consumed 50 grams), salt, 15 grams of vinegar.

production steps

1. the guppy scales, gills, fins, viscera, remove the head of the skin coat, wash, the fish head chopped off, spread, pat flat. Use a knife to cut off the bones from the back of the fish (do not cut the belly of the fish), leaving about 1 rain of spine at the tail. After the guppy is boned, spread it out skin-side down, and cut it into a flower knife with a slanting knife, the knife is as deep as 4/5 of the meat, don't cut through the skin of the fish, make an opening at the tail, and pull the tail out of the knife.

2. Sprinkle the fish with salt, pepper, cooking wine and wet starch (a little) to coat well.

3. frying pan on the fire, hot, pour vegetable oil, oil hot to 70%, will be gui fish dipped in a little starch, put the frying pan in the frying for a few minutes, and then the head of the fish dipped in cornstarch, put into the frying pan frying, frying until it is golden yellow fish out, there will be a flower knife side facing up on the fish plate, loaded with the head of the fish.

4. Put the pine nuts in the frying pan, and when they are cooked, remove them from the pan and put them in a small bowl. 5. frying pan in a little oil, put a little broth, add salt, sugar, tomato sauce, vinegar, boil, thicken with wet starch, add a little hot oil to push evenly, out of the pan poured on the fish, sprinkle with pine nuts can be.

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